Start by making the squid ink crackers. Rub the butter into the flour and baking powder. Then add the squid ink. Combine with a little ice-cold water until it forms a stiff dough. Knead until the black colour runs through the dough.

Roll the dough as thinly as you possibly can. Then take a load of teaspoons and lightly rub the back with olive oil. Use the teaspoon to cut the mussel shape in the rolled dough leaving approx 1cm border. Mould each cut out oval onto the back of each teaspoon to form the shape of a mussel shell. Place in a preheated oven (180) for 15m. Then leave to cool on a wire rack.

Make the mussel mousse by placing the spring onion, half of the chives diced, garlic and a knob of butter into a medium saucepan. Cook on a medium heat for 5 mins then add the white wine then mussels. Cover and leave to cook for 4-6m until the shells have opened.

Leave 12 whole and add the remaining mussels to the cooked onion and chive mixture. Add a squeeze of lemon, chilli flakes, creme fraiche, salt and pepper and whizz with a Hand blender.

Whisk 1 egg-white until it forms stiff peaks. Fold into the mussel and spring onion mixture.

To serve, place a teaspoon of the mousse into each cracker shell, top with a whole mussel and sprinkle with diced chive (and chilli flakes if you want them fiery). Then place the inedible shell ontop (as below). Make sure you warn your guests!